This dish is absolutely lovely with flat, knife-cut noodles, which you can buy from my favourite website, Sous Chef. However, for a 10-minute weeknight meal, where the sauce cooks in the time it takes to cook your carb, I suggest that you use tagliatelle instead. When cooked al dente, it has that chewy texture that works beautifully with the garlic, ginger and chilli-spiked miso sauce, and with the slight crunch of the pak choi. It’s a lovely spin on a quick stir-fry.
Miso mushroom noodles with pak choi and chilli
Prep 10 min
Cook 10 min
Serves 2
180g dried tagliatelle
3 tbsp sesame oil
2 garlic cloves, peeled and finely grated
1-inch piece ginger, peeled and finely grated
2 red chillies, 1 finely chopped, 1 finely sliced
250g chestnut mushrooms, sliced
2 large pak choi, cut lengthways into eighths
40g red or white miso paste
1 tbsp rice-wine vinegar
2 tsp white sesame seeds
2 tsp black sesame seeds
Cook the tagliatelle in a pan of boiling water (I wouldn’t salt it, because the dressing is salty enough) for nine minutes, or according to the packet instructions, until al dente.
Meanwhile, put two tablespoons of the sesame oil in a large frying pan on a medium heat, then add the garlic, ginger and chopped chilli, and stir-fry for 30 seconds.
Add the mushrooms, cook on a high heat for four to five minutes, until just cooked through and starting to brown, then add the wedges of pak choi, lower the heat to medium, cover the pan and leave them to steam on top of the mushrooms for two minutes.
Meanwhile, whisk the miso in a bowl with the remaining tablespoon of sesame oil and the rice-wine vinegar. Pour this into the mushroom pan and stir for 30 seconds.
By now, the pasta-masquerading-as-noodles should be ready, so drain, then add to the miso mushroom pan with half the white and black sesame seeds, and stir and toss until they are completely coated in the sauce.
Serve in bowls topped with the remaining sesame seeds and the sliced red chilli.
